Mutter Paneer Recipe(veg)

Mutter Paneer Masala is very popular North-Indian recipe is prepared with paneer & Green peas... It can be served with Paratha, Naan, chapathi & rice.. It goes well with also... Paneer is all time fav for me... So I used to prepare paneer recipes, it is more easy to prepare... try this!!!!

Preparation time- 10mins          Cooking time- 20mins

INGREDIENTS:

FOR GRINDING:

Onion- 2 (medium)

Tomato- 1(big)

Cashew nuts- 10

Garlic- 3 cloves

FOR MASALA:

Oil- 2tsp

Bay leaves- 2

Cinamon stick- 1/2 inch

Chili powder- 1tsp

Garam masala- 1/4 tsp

Cumin powder- 1/2 tsp

Turmeric powder- 1/4tsp

Ginger-garlic paste- 1tsp

Dry Kasuri methi leaves- 1/2 tsp

Green peas- 1/4 cup

Paneer cubes- 1/4 cup

Salt- as needed

METHOD:

• Heat oil in a pan, fry cashews, onions, garlic & tomatoes.. saute for 3-4 mins....
  

  
• Allowed to cool down, transfer into blender & grind into fine paste.. keep it aside...
  

  
• With a same pan, add 2tsp of oil & add bay leaves, cinnamon stick, then add the ground paste into it....
  
• Add in kasuri methi(crushed) & ginger-garlic paste into it... stir well....
  

  
• Now add the masala powders as mentioned above & sprinkle some salt.... at this note, add fresh green peas & bring it to boil for 4-5 mins...
  

  
• Then add the paneer cubes into the gravy & boil for 3 mins... Garnish with coraiander leaves...
  

  
• Delicious Mutter paneer is ready to serve with Chapathi, paratha & rice....

Ennai Kathirikai Kulambu/ Brinjal curry

My hubby's favorite kulambu recipe.. He was asking me to do ennai kathirikai kulambu for long time, but I was keep on postponding..  Then later I came to know it helps in weight loss, digestion, balances IRON levels in body & prevents cancer too.... So nowadays I used to have once in a week..

Finally I prepared it today & hope he enjoys the meal with green leaves(keerai) & pumpkin as side dish... I love to have puli kulambu with vadagam/ appalam/papad, best combination... really yummy!!

Preparation time-10mins        Cooking time- 20mins

INGREDIENTS:

Brinjals- 4(small)
Mustard seeds- 1tsp
Fenugreek seeds-1tsp
Onion- 2
Tomato- 1
Red chilli powder- 1tsp
Green chilly- 3
Curry leaves- 10
Coriander powder- 2tsp
Turmeric powder- 1/2tsp
Salt- as needed
Water- as needed
Tamarind pulp-5tsp

FOR GRINDING:

Small Onions- 10
Curry leaves- 1spring
Coconut- 1 handful

 METHOD:

• Heat oil in a pan, add curry leaves, sliced onion...saute till golden brown.. dry roast the coconut... keep it aside...
  

  
• With the same pan, add 2 tsp of oil, add the brinjal ( CUT AS PLUS SIGN as shown below)saute well till brinjals shrink... Keep it aside..
  

  
• Heat oil in a pan, add sliced onion, curry leaves, saute till golden brown.. then add tomatoes, green chilly.....
  

  
• Add Red chilli, coriander & Turmeric powder.. mix well... next add the sauted brinjals into it & add some water & salt into it... allowed to cook for 10mins..(cover & cook)
  

  
• Meanwhile, grind the coconut mixture into fine paste....
  

  
• Now add in the ground paste & mix well.... once the brinjal is well cooked, add the tamarind pulp... stir well....
  

  
• Bring to boil & switch off the flame.... garnish with coriander leaves...
  

  
• Serve hot with rice, poriyal.....

Veg Manchurian Gravy

First time I tasted vegetable Manchurian gravy at my friend's home, I got the recipe & tried twice.. Really it tastes good, Manchurian balls were so soft & juicy.. Actually my hubby don't like Manchurian on either veg/non-veg.. but he likes the delicious taste..

I love to have it with VEG FRIED RICE , its a best combination... You can add more vegetables of your choice.. Iam very eager to share this recipe to all.. iam sure it is absolutely delicious treat for vegetarian lovers...

Preparation time-20mins           Cooking time- 25mins

INGREDIENTS:

FOR MANCHURIAN BALLS:

Carrot, beans, cabbage- 1cup (finely chopped)

Soy sauce- 1tsp

Salt- to taste

Ginger-garlic paste- 1tsp

Corn flour- 1tsp

Chilli powder- 1tsp

Boiled rice- 1hand full

FOR GRAVY:

Oil- 1tsp

Onion- 1(finely chopped)

Garlic- 2 (finely chopped)

Pepper powder- 1tsp

Soy sauce- 2tsp

Chilli sauce- 7tsp

Corn flour- 1 tsp

Water- 3/4 cup

Salt- as needed

Spring onions- 3 springs

METHOD:

• First chop the veggies finely.. Add some water(immerse level) & sprinkle some salt.. Allowed to boil the veggies for 10mins.. Drain water & keep the boiled veggies aside.... (DO NOT THROUGH THE STRAINED WATER)
  

  
• Now take the boiled veggies in a mixing bowl, add soy sauce, salt, ginger-garlic paste, corn flour....mix well..
  

  
• Add chilli powder & some boiled rice(to get thick consistency).. mash well & make into small equal sized balls....
  

  
• Heat oil & drop the small balls & deep fry until dark golden colour... drain oil & fry the remaining balls... keep it aside...
  

  
• Heat oil in a pan, add finely chopped onion, garlic & fry for 1min.. Then add soy sauce, chilli sauce, salt, pepper powder & give a mix.... dissolve corn flour in STRAINED VEGGIE WATER(3/4 cup)... add the mixture into it... keep stirring, it changes into dark brown color...
  

  
• Once the gravy turned thick consistency, add the fried Manchurian gravy balls & garnish with the chopped spring onions....
  

  
  

  
• Serve hot with VEG FRIED RICE
  

  

  
  

  

NOTE- You can add plain water instead of strained veg water... adjust water to the consistency...

Mushroom Masala..

Mushroom masala recipe is quick & delicious, it goes well with Indian Flatbread( Naan, roti, Chapathi).. It tastes good along with capsicum & masalas... Mushrooms are all time favourite to my JINJU, so I planned to do some innovative dishes..I have tried some of Mushroom Recipes , Again it is super hit recipe, my hubby just loved it... You can serve with pulao also...

Preparation time-10mins        Cooking time-15mins

INGREDIENTS:

Button mushrooms- 250 gms
Cumin seeds- 1tsp
Onion- 1
Tomato- 1
Curry leaves- 1 spring
Ginger-garlic paste- 1tsp
Red chilli powder- 1tsp
Coriander powder- 1tsp
Turmeric powder-1/4 tsp
Green chilli- 1(OPTIONAL)
Capsicum- 1 small
Salt- to taste
Water- as needed
Coriander leaves- for garnishing

METHOD:

• First clean & chop the needed ingredients...keep it aside..
• Heat oil in a pan, add cumin seeds, curry leaves, onion..saute for 2-3mins... then add finely chopped tomatoes & mashed it... Later add ginger-garlic paste & mix well...you will get nice aroma when it sauted with onion & tomato... Then add chilli, coriander & turmeric powder.. mix thoroughly...
  
• Sprinkle some salt & add cubed capsicum.. Then drop the chopped mushrooms & add sufficient water, cover & cook for 10-15mins.. 
  
• Once the mushrooms are well-cooked, make into thick consistency.. (If you want, switch off at gravy consistency)
  
• Delicious mushrooms masala is ready to serve with pulao, Indian Flatbread(Naan, chapathi, roti)..
  

NOTE- You can add tomato puree instead of chopped tomatoes.. Garnish with chopped coriander.. 

PALAK thokku...(spinach curry)

Palak is kind of spinach...rich in nutrients like vit C, iron & helps to LOSE WEIGHT... It is an excellent option for diabetic patients since it helps to stabilize blood glucose levels..... In tamil, it is known as "PASALAI KEERAI"

Palak thokku is unusual recipe... It goes well with hot rice, curd rice.. It can be served with idli/ dosa/ chapathi... Very easy & delicious recipe.... lets check out the recipe..

Preparation time- 10mins    Cooking time- 15mins

INGREDIENTS:

Palak spinach- 1 bunch
Onion- 1
Tomato- 1
Red chilli powder- 1tsp
Coriander powder- 1tsp
Turmeric powder- 1/4 tsp
Garam masala- 1/2tsp
Salt- to taste..

METHOD:

• First pluck the leaves of palak from its stem & wash it thoroughly... Then place it on a cooker & add 1/4 cup or less than of water & allowed to boil for 1 WHISTLE(not more than that).. once it is boiled well, allowed to cool down...
  
• Heat a pan, add olive oil or any kind of cooking oil, add finely chopped onion..saute for 2-3mins... then add finely chopped tomatoes..mix well....with that add the masala powders like chilli, coriander, turmeric powders & garam masala....then sprinkle some salt & mix well....
  
• Meanwhile take the palak in a blender & grind into fine paste...
  
• Now add the ground paste of palak into the above mixture & mix well... slowly it reduces the water & become thick consistency...switch off the flame...
  
• Delicious PALAK THOKKU is ready, can be served with hot rice/ idli/ chapathi....

NOTE- If you want boil 2 eggs & cut at the center of egg & mix with the thokku... It is purely OPTIONAL(but it tastes good either with or without egg)

TIFFIN Sambar...(with coconut paste)

Tiffin sambar is made with shallots & ground paste & roasted powder..... You can add any kind of veggie of your choice....It is perfect for IDLI, DOSA & VEN PONGAL..... Actually one of the reader is requested for this recipe... Actually potato & drumstick is perfect for this tiffin sambar... Here the roasted powder is the secret ingredients....but you can use instant chilli & coriander powder instead of that.... My hubby is huge fan of this sambar, he loves to mash idlies with sambar & eat, "kolachu adipaanga".....lol..... Check out the method & try this recipe....

PREPARATION TIME- 10 mins    COOKING TIME- 20mins

INGREDIENTS:

Toor dal- 1/4 cup
Shallots / big onions- 1/2 cup
Tomato- 1
Curry leaves- 10
Tamarind- small gooseberry size
Asafoetida- pinch
Oil- 3tsp
Salt- to taste
Coriander leaves- for garnishing
Radish- 1/2(can use any veggie)

FOR ROAST & GRINDING:

Channa dal- 1tsp
Urad dal- 1tsp
red chilli -2/3
Pepper- 1tsp
Jeera- 1tsp
Fenugrek seeds- 1/4 tsp
Coriander seeds- 1tsp
Turmeric powder- 1/2tsp
Coconut- 1/4cup
Onion- 1
Curry leaves- 1 spring

TO TEMPER:

Mustard seeds- 1tsp
Cumin seeds- 1tsp
Oil- 3tsp

METHOD:

• First clean & wash the toor dal...add 1/4 tsp of turmeric powder & water... pressure cook for 3-4 whistles..... once it is well cooked, mash it smoothly & keep it aside...
• Meanwhile, heat pan & roast the ingredients..... First roast the coriander seeds, red chilli, channa dal, urad dal, pepper, jeera, fenugrek seeds & grind into fine powder...
  
• With the same pan, add 1 tsp of oil, add curry leaves, onion...saute till golden brown... transfer into blender & add coconut...grind into fine paste.....keep it aside...
  
• In a kadai, heat oil & temper mustard , cumin & fenugreek seeds... then add onion, curry leaves..saute for 3mins..then add tomatoes......
• Now add the ground sambar  powder & mix well..... add enough water..
  
•  Add any kind of veggie of your choice, here I added RADISH....sprinkle some salt, cover & cook till the radish is completely cooked...
  
• Then add the ground paste, toor dal into it & bring it to boil....with that add tamarind pulp & switch off after 5mins...
  
• Garnish with coriander leaves..
  
• Tasty tiffin sambar is ready...can be served with Idli, dosa, ven pongal.....

Pachai paiyaru curry/ Masiyal/ Green gram curry

Pachai paiyuru is my favorite recipe....either sundal or curry...i just loved it... It is rich in protein, vitamin A & C... It goes well with hot rice/ chapathi....

 

INGREDIENTS:

Green gram dal- 1 cup

Onion- 1

Tomato- 1

Green chilli- 4

Curry leavs- 1 spring

Turmeric powder- 1/4tsp

Garlic- 2 cloves

Salt- to taste

Ghee- 2tsp

Oil- 2tsp

Coriander leaves

FOR TEMPERING:

Mustard seeds- 1tsp

Cumin seeds- 1tsp  

METHOD: 

• Wash & clean the green gram....then pressure cook it for 3-4 whistles...  Once it is well cooked, mash well & keep it aside...
  
  
  
  
• Heat oil in a pan, add mustard seeds, cumin seeds, onion, tomatoes, chilli, curry leaves, garlic....saute for 5-7 mins....
  
  
  
  
  
  
  
  
  
  
• Then add the smashed green gram & sprinkle some salt....bring it to boil & add coriander leaves..
  
  
  
  
• Swich off the flame & drizzle some ghee over it...
  
  
  
  
• Wowww...tasty pachai paiyaru curry is ready to serve hot!!!!